Grilled Pork with Fava Beans

Executive Chef Cassidee Dabney is utilizing fresh garden greens and bright herbs in this eye-catching pork shoulder dish from The Barn.

Grilled Pork Shoulder with Fava Beans, Spinach, Grilled Herbs and Crème Fraiche

What You’ll Need
Pork Shoulder Slices
Zatar Spice
Lemon Crème Fraiche
Blanched and Picked Fava Beans
Garden Spinach or Garden Greens
Grilled Herb Puree
Sliced Radish
Lemon
Garlic Chives or Ramp Tops

Pork Shoulder
Take a pork shoulder and quarter it. Remove excess fat. Freeze, then slice on the meat slicer on 25.
Season the slices with zatar spice, oil and salt. Grill over high heat until just cooked.

Crème Fraiche
Mix 1 cup of crème fraiche with the zest of one lemon, seasoned and warmed.

Grilled Herb Puree
Use equal parts dill, mint and chives.
Pick the mint off the stem, remove the thick stems of the dill and leave the chives whole.
Drizzle the herbs with oil and salt.
Grilled each separately over high heat until they start to char. The mint works best in a grill basket.
Puree the grilled herbs together in a Vitamix, adding just enough oil to make a thick herb puree.
Season.

To Serve
Quickly sauté the garlic chives, fava beans and radish slices. Add a spoonful of the herb puree, the spinach and a squeeze of lemon juice.
You want the spinach to be warm but not totally soft.